Toast the walnuts in a small pan over low heat for 3-5 minutes. Remove from the heat and set aside.
⅓ cup chopped walnuts
In a small bowl, combine the mayonnaise, mustard, lemon juice, salt, and pepper.
⅔ cup mayonnaise, 3 teaspoons Dijon mustard, 3 teaspoons freshly squeezed lemon juice, ¼ teaspoon ground black pepper, ½ teaspoon salt
In a separate bowl, combine the chicken, cranberries, celery, walnuts, and onion. Add the dressing, and stir to combine.
3 cups cooked chicken, ½ cup dried cranberries, ⅓ cup thinly sliced celery, ¼ cup finely diced red onion
Refrigerate until ready to serve. Serve as-is, on croissants, on sliders, in a wrap, or as a sandwich.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of cranberry chicken salad only without a bun. Actual calories will vary.
*Kim's Tips:
If you don't want to toast the walnuts, skip that step and add them straight from the package.
This chicken salad tastes great right after it's prepared, but it's even better the next day after the flavors have a chance to meld.